Eating spring pancakes in spring is a long-standing traditional custom, and the essential side dish for spring pancakes is scrambled eggs with jiucai (leeks), which is not just a whim of our ancestors.
The tops of jiucai (leeks) are cut multiple times in spring and are one of the “Five Aromatics”. It is said that “jiucai can be cut again and again”, which shows how strong the upward energy of jiucai (leeks) is, making it reasonable to eat jiucai (leeks) to enhance Yang energy.
Traditional Chinese Medicine (TCM) believes that jiucai (leeks) invigorates blood circulation and resolves blood stasis, can expand blood vessels and lower blood lipids, making it very suitable for hypertension and cardiovascular diseases.
Regarding the blood-invigorating and stasis-resolving properties of jiucai (leeks), there are several examples. Meng Shen mentioned in Shiliao Bencao that for chest obstruction, commonly referred to as heart pain or chest pain radiating to the back, one can consume jiucai (leeks) or the roots of jiucai (leeks), wash them, crush them to extract juice, and take it to expel the stagnant blood from the chest.
Additionally, for a sprained ankle, crushing jiucai (leeks) or the roots of jiucai (leeks), mixing with wine and flour to make a paste, and applying it externally to the swollen area can reduce swelling and disperse blood stasis, which many fans have verified to be effective.
Eating more jiucai (leeks) can also promote bowel movements; the liver and large intestine are interconnected, and in spring, it is essential to soothe the liver and ensure smooth bowel movements.
In addition to jiucai (leeks), other seasonal vegetables such as bean sprouts, xiangchun (Chinese toon), jicai (shepherd’s purse), and spinach are also very suitable for spring consumption. It is worth noting that our ancestors truly arranged our daily diet wisely. More articles
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